This Crock Pot Mississippi Chicken is slow cooked perfection! Chicken combined with ranch dressing mix, au jus gravy, butter and pepperoncini.
Slow Cooker Mississippi Chicken
So many readers enjoyed my recipe for CROCK POT MISSISSIPPI POT ROAST that I decided to try and replicate the recipe with chicken!
Mississippi Chicken can be prepared in the Crock Pot or Slow Cooker, Oven Baked, or an Instant Pot.
The Mississippi Style combination of dry ingredients works so well with a variety of meats, and I’ll be sharing others soon 🙂
I love preparing this recipe in my Crock Pot simply because my afternoons and evenings are typically quite busy.
This preparation method allows me to toss everything in the crock pot in the morning and allow it to slowly cook all day.
At dinnertime, it’s so easy to just serve & enjoy!
To begin, place your boneless, skinless chicken breasts into the slow cooker.
Pour a package of Ranch Seasoning over the top, and then pour a package of Au Jus Gravy Mix over the top.
Next, cut a stick of butter into slices, and place them on top of the dry seasonings.
Finally, place your pepperoncini peppers in the slow cooker, spacing them out.
You will not need to add additional liquid, the butter & chicken will produce enough.
Set the crock pot to low and allow the chicken to cook on LOW for 6-8 hours.
You can remove the chicken and shred on a cutting board OR just use 2 forks to shred directly inside your slow cooker.
Crock Pot Mississippi Chicken turns our deliciously juicy and you won’t believe how tender the chicken is!
The pepperoncini peppers will give Mississippi Chicken a mildly spicy kick, but I don’t think it’s TOO Spicy and I’m very sensitive to spicy food.
Easy Oven Baked Mississippi Chicken Recipe
If you’d prefer to prepare your Mississippi Chicken in the oven, it can be done in about 30 minutes!
Preheat your oven to 425ºF.
Lightly spray a 9×13-inch pan with Pam (or your preferred non-stick spray).
Place the chicken breasts directly in the bottom of the baking dish.
Pour your Ranch Dressing Mix, Au Jus Gravy Mix, sliced butter pieces, and pepperoncini peppers over the chicken breasts.
Bake for 25- 30 minutes uncovered, until chicken chicken reaches an internal temperature of 165ºF.
Is Mississippi Chicken Keto Friendly?
What types of chicken work with Mississippi Chicken?
My family prefers that I use Boneless, Skinless Chicken Breasts.
However, other boneless, skinless forms would also work, especially Chicken Tenderloins or Chicken thighs.
Boneless, skinless Chicken Thighs usually have a bit of a buttery flavor, so when I use those, I typically cut the quantity of butter used in half so it’s not too buttery.
You want to avoid Bone In or Skin on chicken, because the chicken cooks and forms a gravy, which would make it difficult to ensure you’ve removed ALL of the bones (Safety hazard) and the skin would prevent the flavor from fully soaking in to the chicken.
Tips for Making Crockpot Mississippi Chicken:
- You can substitute boneless, skinless chicken thighs instead of using chicken breasts.
- My husband enjoys this with poultry gravy instead of au jus gravy, and brown gravy could also be used.
- To make the gravy thinner, you can add 1/2 cup water or chicken broth before cooking.
- To make the gravy thicker, you can add a little cornstarch at the end. The amount needed will vary depending on how thick you want it. Try adding 1 tsp at a time, give it a few minutes to work, and repeat until desired thickness is achieved.
- If it’s too salty for your preference, make sure you’ve used UNsalted butter. Try using low sodium ranch dressing, low sodium gravy mix, or adding some water/low sodium chicken broth to thin the gravy out. You can also eliminate the au jus or gravy packet and add some of the liquid from your jar of pepperoncini’s.
- You can use frozen chicken breasts instead of fresh, just let the chicken cook on LOW for at least 8 hours.
- You can add vegetables! I often peel and slice a few potatoes and toss in some baby carrots. You may need to double the ranch/gravy packets and add a cup of chicken broth (or water) to make sure the gravy will cover the vegetables. Other vegetables can also be used, this is just what my family prefers.
How to make Mississippi Chicken in the Instant Pot
If you’d prefer to make your Mississippi Chicken in the Instant Pot, it’s quite easy and just as full of flavor!
Simply place your boneless, skinless chicken breasts in the bottom of the inner pot of the Instant Pot.
Tip: If the breasts are thick, cut them in half so they cook faster!
Pour the dry ranch seasoning packet, au jus gravy seasoning packet, and slices of butter on top.
Close the lid, lock it in place. Turn the steam release know to the sealing position.
Use the dial (or just press) the Pressure Cook/Manual Button.
Use the timer button (+/-) to select a time of 8 minutes. If you have thicker breasts that you didn’t cut in half OR you are using frozen chicken, select 16 minutes.
When the cook time has completed, let the pot sit for 5 additional minutes (using 5 Minute Natural Release) to let the pressure out.
Next, turn the steam release knob to venting, so it can quickly release any steam or pressure remaining.
When the pin in your lid drops, open it and use a food thermometer to ensure the chicken has reached a safe eating temperature of 165 degrees. If so, use tongs to remove the chicken and shred it. If not, you’ll need to repeat the steps for cooking, the time will depend on the temperature of your chicken. PLEASE be sure it’s a safe temperature before eating so you don’t get food poisoning!
What to Serve with Mississippi Chicken
As I mentioned earlier, my family enjoys Mississippi Chicken when I cook it with sliced potatoes and carrots.
I’ve also served it on buns, over egg noodles, over rice, and on top of mashed potatoes.
- 3 pounds boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 packet au jus mix
- 4 tablespoons butter
- 8 pepperoncini peppers
- Spray the bowl of the slow cooker with nonstick cooking spray and place half the chicken in the bowl.
- Sprinkle half of each seasoning packet over the top of the chicken.
- Layer the second half of the chicken on top and sprinkle remaining seasoning over the chicken.
- Top the chicken with the butter and peppers.
- Place the lid on the slow cooker and cook on low for six hours or high for four hours.
- When the cook time is up, remove the chicken from the slow cooker and shred with a fork.
- Return the shredded chicken to the slow cooker and stir to combine with juices before serving.
Amount Per Serving: Calories: 368Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 161mgSodium: 1364mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 54g